Stuffed vegetables and leaf rolls
Black Sea collard greens are used here to wrap an Aegean-style rice filling enriched with raisins and pine nuts. The rolls are cooked to be served cold, offering an earthy alternative to classic stuffed grape leaves.
Blanch the collard green leaves in boiling water for 2 minutes, then transfer them to cold water. Trim the thick parts of the stems.
Mix the rice, grated onion, tomato, raisins, pine nuts, mint, salt, black pepper and sugar with half of the olive oil.
Place a 5 ml measure of filling in each leaf, roll it up tightly and pack the rolls snugly into a saucepan.
Drizzle the remaining olive oil and the hot water over the rolls. Cover and cook over low heat for 25 minutes. Let them cool completely, then serve with lemon juice.
Do not blanch the collard green leaves for too long; they only need to soften enough to fold. The flavor develops as the rolls cool, so if possible, make them a day ahead and refrigerate them. Contains pine nuts.
Piknik sepetine koymak için bir akşam önceden hazırlayıp 12 saat buzdolabında dinlendirdim, tadı iyice oturmuştu. Misafirlerden tarifi soranlar oldu.
Çam fıstığı pahalı geldiği için yarısını kabak çekirdeği ile değiştirdim, çıtırlığı korudu ama tadı biraz daha nötr kaldı. Kuru üzüm yerine kayısı da denenebilir diye düşünüyorum.
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